If you live alone and have ever said, “It’s hard to cook for just one,” I have discovered a great one-person breakfast that may be of interest. I might add this breakfast would be good for any person, any time during the day.

When it comes to eating good, nutritious food, for the past 30-plus years I have been the most blessed person on earth. That is because my wife Viola was a fantastic cook and had that special touch of knowing how to season food that made it so delicious. But lo, all good things must come to an end, and when her Parkinson’s reached the point that she could no longer perform in the kitchen, I had some choices to make.

She passed away on May 13 and is now with the Lord, but for the past 18 months I have been all alone at breakfast time. As I have said before, I am a pretty fast learner, so I set about the task of improving my cooking skills. The first thing I did was make a list of all the foods I like to eat.

Since I am type II diabetic, I watch my sugar, fat, cholesterol and salt intake like a hawk. My breakfast items included ham, sausage, bacon, eggs, pancakes, biscuits, toast, bagels, gravy, oatmeal, cereal and fruit of various kinds, especially grapefruit. Obviously these are prepared in various combinations to make a well-balanced meal, and a number of different beverages are always on the menu.

A few years ago I used to travel with a group of guys to play golf at a course north of Greenbrier, and we would stop at the Sonic Drive-in and buy a Super-Sonic Breakfast Burrito to eat on the way to the course. They were so good. Since I already had tortillas in the house for making fajitas, I got to thinking about making a breakfast burrito.

After a little trial and error, I hit on a combination I can recommend to anyone who would enjoy this kind of food. If you are interested, I would like to give you the step-by-step procedures that I use. I could eat one every day, but I rotate some of the items I mentioned earlier to provide balance.

First, you will need two skillets — one non-stick for shredded potatoes and the other for one sausage patty. Turn on the stove to medium heat under the non-stick skillet, put in four tablespoons of canola oil and allow it to get hot. Then put in one and a half handfuls of potatoes and allow them to cook until they are golden brown.

As you begin, turn the heat on under the other skillet and begin to cook the sausage patty. At this point, take a large burrito-size tortilla and spread it on a full-size plate. When the potatoes are done, take them out of the skillet and place them on a folded paper towel for the extra oil to drain.

Now, take one egg and scramble it in the same skillet as the potatoes. You can do this on the side of the skillet and allow the egg to get hard. Take the potatoes from the paper towel and mound them up across the center of the tortilla. Then take the one scrambled egg and spread it out along the top of the potatoes.

At this point your sausage patty will be done, so take it out and place it on the paper towel for the excess oil to drain. Your breakfast burrito is beginning to shape up. Either cut or tear the sausage into small pieces and spread along the top of the egg.

The following ingredients can be varied depending on your taste, but I take about five slices of Trappey’s Jalapeno and spread them along the top, followed by some shredded cheese and then about three to four spoonfuls of Pace picante sauce. When you fold it over tight and close one end to keep it from dripping, you have a meal. Add drink, pills, fruit or anything else you care or need to, and I hope you enjoy.